TODAY’S RECIPE: Cacio e pepe with runner beans

CREAMY comfort food. SERVES 2.

Ingredients

180g linguine or bucatini pasta 160g runner beans, topped, tailed, string removed and sliced Splash of olive oil 60g butter 1 tbsp crushed black peppercorns 30g parmesan, finely grated, or vegetarian alternative 30g pecorino, or vegetarian alternative, grated, plus extra to serve

Method

1. Boil a pan of salted water, add pasta and cook for four minutes. Add the beans and cook together for two minutes, then drain, reserving the water.

2. Gently heat the oil and 3/4 of the butter in a frying pan over a medium heat. Stir in pepper and cook for a minute, then add a ladleful of the pasta water and whisk until you have the beginnings of a smooth sauce. Add the rest of the butter, pasta and beans and half the cheeses, and stir, shaking the pan, to combine. Add the rest of the cheese and shake further until it melts and you have a silky smooth sauce. Ladle in more pasta water to loosen if necessary and ensure the pasta is cooked. Serve at once with extra pecorino.